Chocolate mint cookie crunch fudge

64 Servings

Ingredients

Quantity Ingredient
1½ cup Sugar
⅓ cup Unsweetened cocoa powder
1 can (5 oz) sweetened condensed milk
¼ cup Butter or margarine; not spread
1 cup Mint-flavored semisweet chocolate chips
16 Round chocoalte sandwich cookies

Directions

Line an 8-inch square pan with foil; grease foil. Mix sugar and cocoa in heavy 3-qt. saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously for 5 minutes.

Remove from heat; add chips and stir until melted and smooth.

Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate for 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.

Recipe by: Woman's Day - ⅙/98 Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@...> on Dec 25, 1997

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